My sweet neighbor shared a huge ham bone with us yesterday.  I have it on the stove simmering with a bit of sage, using about 12 cups of water.  Once the broth seems rich and flavorful, I plan on making soup.

I am making two kinds of soup and putting extra in the freezer.

Ham and Cabbage soup


  • cooking spray
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped celery
  • 2 medium carrots, peeled and sliced
  • 4 cups Chicken broth or ham broth
  • 2 medium yukon gold potatoes, peeled and diced small
  • 1 leftover ham bone
  • 5 ounces chopped leftover ham
  • 1 small head cabbage, cored and chopped (13 oz)


  1.  in a large pot or Dutch oven, Add the onions, celery, and garlic and saute, 4 to 5 minutes.
  2. Add the chicken broth (or ham broth), carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook until tender
  3. Cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.

Serving: 11/2 cups, Calories: 124kcal, Carbohydrates: 15g, Protein: 10.5g, Fat: 2.5g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 437mg, Fiber: 3.5g, Sugar: 4.5g


Garden Thyme Herb Bean Soup


1 qt dried mixed beans

7 cups water

1 ham bone (optional but oh so good)

2 cups diced ham

¼ cup minced onion

1 tsp. salt added at the end of cooking

1 pinch ground black pepper

Herb mixture

½ cup sliced carrots (optional)

½ cup sliced celery (optional)


  • Place rinsed beans into a large stockpot, Add wate and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour (can be soaked overnight, drain, then add water to cover beans, approx. 7 cups)
  • Add ham bone, cubed ham, onion, pepper an d herb mixture. Bring to a boil, reduce heat, cover and simmer for hour and 15 minutes or until beans are soft.
  • Add carrots, celery and salt, cook until tender. Remove ham bone and bay leaf.
  • Serve with crackers or cornbread.